I In the village center of Moos in Passeier you find the butcher Hofer, which is known for high quality of bacon, meat and sausages. The Hofer family has been practicing the butcher’s trade with passion, precision and craftsmanship for over 55 years. The butcher is leaded by the second generation, from the brothers Kurt and Kilian Hofer, who took it from their parents Franz Hofer and Maria Girtler. Of particular importance for the Hofer family is the quality of their products. The processing process begins directly in our own slaughterhouse. Where the staff process the meat of fawns, lambs, cattle, calves, sheep and pigs with great care. Then it will process professionally in the sausage production and in the bacon production. The processing is still based on old tradition and natural recipes, but it has been refined by sophisticated production methods. The exceptional taste and quality of the meat products thus always remain